Description Firmness and tenderness. Gourmet and melting. The spiciness of the salt and the sweetness of the smoke. This smoked pork filet mignon - or smoked lomo for those who prefer to spend their holidays across the Pyrenees - is a charcuterie delicacy, prepared in Val-d'Ajol by the butcher and charcutier Arnaud Daval. Smoking is done in the old-fashioned way using beech wood on site. The free-range pork selected from Xavier Ménigoz, a breeder in Saint-Bresson, is without antibiotics or GMOs, fed with farm cereals and flax seeds. With so many good ingredients, all that remains is to cut to the heart of the matter, with a fine and confident blade.
Whole piece cut (450g).
Ingredients Pork meat, salt.
Origin France.
DLC 42 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.